News

BBQ |
August 15, 2013

BBQ News: 08/09 – 08/15

– Get some Franklin Barbecue brisket infused bourbon at CU29 in Austin. – Behold the Widowmaker: @BBQsnob new barbecue cut? The Widowmaker beef rib roast! only 2 per carcass, but sexy as hell! pic.twitter.com/VTC35AuqKP — Salt & Time (@saltandtime) August 8, 2013   – Amy…

BBQ |
August 8, 2013

BBQ News: 08/02 – 08/08

– They take their BBQ pits pretty seriously in Lone Star, Texas. A pit dispute led to shots being fired in a convenience store parking lot. – Fun Fun Fun Fest in Austin needed someone to choose their food vendors. They chose Austin pitmaster John Mueller. This should…

BBQ |
August 1, 2013

BBQ News: 07/26 – 08/01

– Big Red injects a little humor into their new ad campaign for the “Big Red BBQ Bottle.” The ad is just disturbing. – Beef experts believe 2014 might be a make-or-break year for the US beef industry if herd numbers don’t improve rapidly. – They’re farming…

BBQ |
August 1, 2013

Easing the Line at Pecan Lodge

The lines at Pecan Lodge are pretty crazy these days. At the opening bell last Saturday I counted over 150 people waiting for barbecue. Today, owners Diane and Justin Fourton are announcing a few changes that may ease lines like this one: From the press…

BBQ |
July 29, 2013

Czech Chips in Texas

A Czech potato chip manufacturer has created a flavor of specifically grilled meats in their Bohemia line. Their plan is to export it to the US, and they want to begin in Texas. From their press release – “Where else should we test the new flavor…

BBQ |
July 25, 2013

BBQ News: 07/19 – 07/25

– On the Smithsonian blog Food & Think, they discuss the origins of American barbecue. They also surmise how individual styles that are so distinct from one another emerged. In the explanation they go a little light on the Texas contribution. – Raising beef is still a…

BBQ |
July 22, 2013

Covered in BBQ: Parade’s Homage to Texas Monthly

“Great barbecue clearly makes creative teams think alike.” Thus begins the explanation of Parade‘s food editor on why yesterday’s cover had a curious resemblance to Texas Monthly’s June cover. The Texas Monthly team worked with Franklin Barbecue to style a tray of smoked meats fitting for…

BBQ |
July 18, 2013

BBQ News: 07/12 – 07/18

– It’s Texas Monthly BBQ Week. You have two more days to indulge on special menu items at joints across the state. A percentage of proceeds to benefit Foodways Texas. Read about it here, here, here, and here. – There was…

BBQ |
July 11, 2013

Where is Smitty’s Pitmaster John Fullilove?

Spenser Magazine just published a story about the Kreuz and Smitty’s barbecue feud in Lockhart. The story outlined how the two sides of the family came together to create Schmidt Family Barbecue in Bee Cave. It was a great piece, but the companion blog post…

BBQ |
July 11, 2013

BBQ News: 07/04 – 07/11

– Killen’s BBQ in Pearland had their pit stolen, then recovered a couple of days later.  This after having a hot brisket stolen straight from the pit last month. I think they need a smoker enclosure. BBQ pit has been found, a little…

BBQ |
July 8, 2013

Lockhart Smokehouse Expanding to Plano

Plano, Texas is about to get a solid barbecue option. Texas Monthly Top 50 BBQ joint, Lockhart Smokehouse has announced plans to expand. The original location opened in 2011 in the Bishop Arts District of Oak Cliff has seen their business grow to a point where owners Jill and…

BBQ |
June 27, 2013

BBQ News: 06/21 – 06/27

– Pecan Lodge in Dallas, a Top 4 BBQ joint in the state, just might be moving. Owner and pitmaster Justin Fourton hinted at this possibility in our interview a few weeks back. Some even speculate that their next stop might not be in Dallas. –…

BBQ |
June 20, 2013

BBQ News: 06/14 – 6/20

– Good news. We announced a couple weeks back that Hashknife on the Chisholm was closing. Word from owner Jim McLennan is that they’re reopening with a limited menu. After a hard 3 wks of thinking,refurbished kitchen,and a new staff,hashknife will reopen with bbq and burgers only,Opening wed…

BBQ |
June 19, 2013

Come back to Texas, John T.

I read your plea, John T. Edge. Until now I’ve been a great admirer of your writing. It’s hard to read the words without hearing your buttery Southern intonation like the read-along records of my youth. It is through your articles and lectures that I’ve learned much of…

BBQ |
June 14, 2013

Mystery Diners: Cooper’s Bar-B-Q Edition

Terry Wootan is best known as the owner of Cooper’s Old Time Pit Bar-B-Q, and some in Llano might know him for his real estate business. But the I bet few would expect to see him as a dramatic actor on a television show. That…

BBQ |
June 13, 2013

A BBQ Road Trip Soundtrack

Senior editor Katy Vine, author of the Greatest Barbecue Story Ever Told, put together a BBQ Road Trip soundtrack. It features fourteen songs with a variation of the word “barbecue” in the title, six tracks called “Salt and Pepper,” three boogies, an ode to white bread, and one…

BBQ |
June 13, 2013

BBQ News: 06/07 – 06/13

– Making the most recent Texas Monthly Top 50 BBQ joint list has been big local news for a few barbecue joint across Texas. Among those is Fargo’s in Bryan, The Granary and Two Bros. BBQ Market in San Antonio, Hatfield’s in Rockport, Hays…

BBQ |
June 10, 2013

Barbecue Editor Featured Down Under

Our barbecue editor was recently interviewed by Sunrise, Australia’s self-described “number one breakfast show.” The hosts ask him about Texas-style barbecue (and the difference between an Aussie sear and our preferred smoking method), if he is “the Simon Cowell of the brisket,” and his favorite places in Texas. Watch the…

BBQ |
June 6, 2013

BBQ News: 5/31 – 6/06

– A look back at the life of Calvin “Boots” Payne, the founder of Cousin’s Bar-B-Q, who passed away last week. – Guns and Roses played a show in Dallas and took the opportunity to stop by Pecan Lodge and help make some sausage.

BBQ |
June 3, 2013

Best Letter to the Barbecue Editor Thus Far

Yesterday, we received an impassioned letter to the Barbecue Editor concerning The 50 Best BBQ Joints list. Here it is in full: I’ve just reviewed your Top 50 Best Barbecue Joints issue and it’s a total joke! How can you include _______ but not __________? And…

BBQ |
June 3, 2013

2013 Top 50 BBQ Joint Closes

The phone rang. “Mr. Vaughn, this is the Parker County Sheriff’s office.” There wasn’t actually an officer at the other end of the line. It was Big Jim McLennan calling, the pitmaster at Hashknife on the Chisholm in Peadenville, Texas. He has always been good at making jokes, but…

BBQ |
May 30, 2013

BBQ News: 5/23 – 5/30

–A deal was announced yesterday that “would be the biggest takeover of an American company by a Chinese concern.” That deal was for the Shuanghui Group to purchase Virginia based Smithfield Foods which is the largest pork processor in the world. -Tune in to…

BBQ |
May 29, 2013

Recap: Daniel Vaughn at Austin’s BookPeople

As if defending the TMBBQ Top 50 weren’t enough, Texas Monthly Barbecue Editor Daniel Vaughn is also in the middle of his book tour for The Prophets of Smoked Meat, which brought him last week to the city he now says is “the capital of Texas BBQ.” That’s…

BBQ |
May 28, 2013

Restaurant Impossible: Bryan’s Smokehouse

Robert Irvine is the host of Restaurant Impossible on the Food Network. He travels around the country to help bring failing restaurants out of the doldrums. In March he brought his crew and $10,000 to Lufkin. Lynn Bryan, the owner of Bryan’s Smokehouse was in desperate need of…

BBQ |
May 24, 2013

Four Reasons NYC Can’t Claim BBQ Capital Status

A month ago I wrote a friendly rebuttal to Robert Sietsema, the (former) Village Voice food critic who wrote an inflammatory piece back in March arguing that New York City was the country’s newest barbecue capital. I pointed out that Sietsema was simply a misguided…

BBQ |
May 23, 2013

In Praise of “Old” Barbecue

Traditional barbecue is having a moment, not just in Texas but around the country. So it’s natural to wonder when the backlash might come. Though it may be overdoing it to call Josh Ozersky’s story in the Wall Street Journal, “The New Barbecue,” a call to arms, he does…

BBQ |
May 22, 2013

A Declaration of Barbecue War

LAST WEEK WE RELEASED our quinquennial list of the state’s top fifty joints. Today the full story is online and on newsstands everywhere. It’s packed with reviews explaining why we liked our top joints and how we picked the best (and incredible photography by Wyatt McSpadden). This year, however,…

BBQ |
May 21, 2013

Welcome to TMBBQ.com

Things have changed dramatically since Texas Monthly published its last list of the state’s top fifty barbecue joints, in 2008. Not only has there been an unprecedented flourishing of great new joints in the past five years (sixteen of the places on this year’s list were not even open in…

BBQ |
May 21, 2013

A Nod to the Honorable Mentions

While the list of the best barbecue in the state of Texas (therefore, the world) is limited to just fifty joints, there’s plenty more out there to love in the Lone Star State. Our team of dedicated tasters came back from their travels with notes on everything great about Texas…

BBQ |
May 21, 2013

Vera’s: The Last Bastion of South Texas Barbacoa

Since the closing of Mancha’s Meat Market in Eagle Pass, there is only one place in all of Texas—maybe the entire country—that still serves traditional barbacoa: whole beef heads cooked in an underground pit over wood coals. The sign out front of Vera’s in Brownsville says it all: “Barbacoa en…

BBQ |
May 17, 2013

And Now, Some BBQ Saber-Rattling

You may have noticed that when we released our list of the Top 50 BBQ Joints in Texas this week, we went ahead and declared them to be the Top 50 BBQ Joints in the World. It’s right there on the cover, where we crossed out…

BBQ |
May 17, 2013

Responding to Your Barbecusations

We have tweeted and you have spoken. Since Texas Monthly released the new 2013 Top 50 BBQ list two days ago via Twitter, we have gotten a mountain of feedback. A dedicated group of passionate barbecue eaters was assembled to create this list, so we’re happy to see that…

BBQ |
May 14, 2013

Playing With Barbecue Sauce

To create the lettering for our June barbecue issue, creative director TJ Tucker spent six long hours playing with barbecue sauce. Aaron Franklin graciously provided the sauce, and to achieve the right look, we thickened it with agar, an edible  hydrocolloid that is used much like flour or cornstarch.

BBQ |
May 12, 2013

Sneak Peek at Our June Cover

In June we’ll publish our every-five-years list of the top 50 BBQ joints in Texas, which is always one of the most hotly anticipated issues we put out. It will be on newsstands on May 22, and we’ll be releasing the names of the joints on the list later this…

BBQ |
March 21, 2013

We Have a Barbecue Editor

(Photograph by Chris Wilkins | Texas BBQ Posse) In a move that seems long overdue, today we named Daniel Vaughn as Texas Monthly‘s first barbecue editor. Before people start stamping their feet and cursing that they weren’t hired for this highly coveted position, let me assure you that Vaughn is…